Typical Ice Cream Recipes
| Dessert ice |
15 |
10 |
15 |
| Ice cream |
10 |
11 |
14 |
| Milk ice |
4 |
12 |
13 |
| Sherbet |
2 |
4 |
22 |
| Water ice |
0 |
0 |
22 |
| Dessert ice |
0.3 |
59.7 |
70-110 |
| Ice cream |
0.4 |
64.6 |
30-120 |
| Milk ice |
0.6 |
70.4 |
85 |
| Sherbet |
0.4 |
71.6 |
50 |
| Water ice |
0.2 |
77.8 |
0 |
Fat: Milk, cream, butter or vegetable fat, MSNF: Milk solids non fat (protein, salts, lactose), Sugar: Liquid or solid sucrose (10% of sugar may be glucose or non sugar sweetner), E/S: Emulsifier and stabiliser, e.g. monoglycerids, gelatin, alginate, Water: May include flavouring or colouring matter, Overrun: Amount of air in product, Other ingredients: Egg, fruit and chocolate pieces may be added during process